Soy Glazed Ground Beef Meatballs With Roasted Carrots & Rice

What You’ll Need

Meatballs

• 1 lb grass-fed ground beef

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated (about 1 tbsp)

• 1 green onion, finely chopped (white and light green parts only)

• 1 tbsp soy sauce or coconut aminos

• 1 tsp sesame oil

• 1 tbsp honey or brown sugar

• ¼ cup panko breadcrumbs or almond flour (for Paleo option)

• 1 egg

• Salt and black pepper to taste

Sauce

• ¼ cup soy sauce or coconut aminos

• 2 tbsp rice vinegar

• 2 tbsp honey or maple syrup

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh grated ginger

• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

Sides

• 4–5 medium carrots, peeled and sliced into sticks

• 1 tbsp olive oil or avocado oil

• Salt and pepper

• 2 cups cooked white jasmine rice

Garnish

• 2 green onions, thinly sliced

• 1–2 tsp toasted sesame seeds

Let’s Cook

1. Roast the Carrots

1. Preheat oven to 425°F.

2. Toss carrots with olive oil, salt, and pepper on a baking sheet.

3. Roast for 25–30 minutes, flipping halfway through, until caramelized and tender.

2. Make the Meatballs

1. In a mixing bowl, combine ground beef, garlic, ginger, green onion, soy sauce, sesame oil, honey, breadcrumbs, egg, salt, and pepper.

2. Mix just until combined, don’t overwork the meat.

3. Form into 1½-inch balls (about 12–14 total).

4. Place on a parchment-lined baking sheet and bake at 400°F for 15–18 minutes, or until cooked through (internal temp ~160°F).

Tip: You can also pan-sear them in a skillet over medium heat until browned on all sides, then finish cooking in the sauce below.

3. Make the Sauce

1. In a small saucepan, combine soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.

2. Bring to a simmer over medium heat for 3–4 minutes.

3. Stir in cornstarch slurry (if using) and cook until the sauce slightly thickens.

4. Toss the cooked meatballs in the sauce until coated and glossy.

5. Cook rice in prefered method. 

4. Assemble & Serve

1. Spoon a bed of warm white rice into bowls or plates.

2. Add roasted carrots to the side.

3. Place glazed meatballs over the rice, spooning extra sauce on top.

4. Garnish generously with sliced green onions and toasted sesame seeds.

Optional Add-Ons:

• Drizzle with sriracha or chili crisp for heat.

• Add steamed broccoli or bok choy for extra greens.